Yucatan Guacamole Salad
Yucatan Guacamole Salad
Prep 15 mins Eat 15 mins
Guacamole is everyone’s favorite dip for tortilla chips, but why not make a Yucatan Guacamole Salad with shrimp, tomatoes and capers on top of beautiful lettuce. The Yucatan is famous for it’s seafood and I love the idea of adding precooked shrimp to a beloved guacamole with cubed avocado to add more texture instead of smashing it. Served with tortilla chips, it’s a meal on it’s own. The Yucatan Guacamole Salad is a perfect weeknight meal that can be made in a Flash. I served it for two with a Yellow Squash and Fennel Soup.
Recipes from the Cooking through Cancer cookbook will please anyone.
When I signed on to learn about the Cooking through Cancer cookbook, I didn’t know what to expect. The recipes I made were delicious to serve anyone on any old day. Cancer survivor, chef, restaurateur and cookbook author, Richard Lombardi and actor Mark DeCarlo demonstrated how to make Yucatan Guacamole on a YouTube conference call sponsored by Melissa’s Produce.
Yucatan Guacamole recipe is from the Cooking through Cancer cookbook.
Unfortunately, we all know someone who has undergone the horrors of cancer and if cooking from this cookbook can make their day a little better, what a gift! The Cooking through Cancer cookbook, which you can purchase here would make a great gift for a friend suffering with cancer or better yet, make a recipe from the cookbook and gift both the food and the book. I found the recipes to be easy enough for anyone to make. They are simple with a short ingredient list and as Chef Lombardi says, “healthful” for making a healthy body…true Fresh Food in a Flash.
Yellow Squash Soup with Fennel.
I made my version of Chef Richard Lombardi’s Zucchini Soup with some yellow squash and fennel bulb from my garden, along with onion, chicken stock and a little milk. This took about 10 minutes of chopping followed by another 15 minutes of simmering while I was preparing lunch. Later I pureed it all in the blender. Then I paired it for dinner with the Yucatan Guacamole that I made into a salad with some fresh lettuce from my garden. The result was quite beautiful and perfect for a quick and easy meal.
Make the delicious Yucatan Guacamole Salad in 15 minutes.
Avocados, shrimp, tomato, red onion, lime, jalapeno, cilantro, capers, garlic and lettuce go into the Yucatan Guacamole Salad.
I thawed out some precooked shrimp that I had in the freezer in a bowl of water and got together my “mise en place” for 1/2 the recipe, which was plenty for two people using two tiny avocados.
Precooked shrimp is marinated in olive oil, balsamic vinegar, salt and pepper.
First, I marinated the shrimp with olive oil, balsamic vinegar, salt and pepper while I was preparing the rest.
The red onion, cilantro and jalapeno are added to the shrimp.
Add the red onion, cilantro and jalapeno to the shrimp and toss.
The avocado, tomato, capers and garlic are added to the shrimp bowl.
With a butter knife, score the avocado halves horizontally and vertically and scoop the cubes out with a spoon, add to the bowl with the tomato, garlic and capers. Mix gently with lime juice and salt and pepper to taste. I saved one half of an avocado to garnish the salad.
The Yucatan Guacomole Salad is served with a Yellow Squash Soup.
The plates are lined with the beautiful lettuce leaves from my garden with the Yucatan Guacamole scooped into the center and garnished with the remaining avocado cubes, cilantro, snipped green onions and tortilla chips on the side. Enjoy this beautiful and healthful cancer fighting meal tonight.
Yucatan Guacamole Salad
I’ve adapted Mark DeCarlo’s Yucatan Guacamole recipe in Richard Lombardi’s Cooking through Cancer cookbook. Cancer fighters…avocado, tomato, cilantro, garlic and olive oil make this a delicious party appetizer or a meal when made into a salad and served with tortilla chips.
1 pound precooked shrimp, large dice
1 Tablespoon olive oil
1 Tablespoon balsamic vinegar
Sea salt and pepper to taste
1/4 cup cilantro, chopped
1 small red onion, small dice
1 small jalapeno pepper, seeded and minced
2 avocados, halved, pit removed
1 tomato, diced
3 Tablespoons capers drained
2 cloves minced garlic
1 lime, juiced
6 cups small lettuce leaves
6 ounces tortilla chips
1 green onion, green part snipped for garnish (optional)
1. Marinate the diced shrimp with olive oil, balsamic vinegar, salt and pepper while preparing the rest.
2. Add the red onion, cilantro and jalapeno to the shrimp and toss.
3. With a butter knife, score the avocado half horizontally and vertically and scoop the cubes out with a spoon, add to the bowl with the tomato, garlic and capers. Mix gently with lime juice and salt and pepper to taste. I save one half of an avocado to garnish the salad.
4. Line the plates with lettuce leaves and scoop the Yucatan Guacamole into the center. Garnish with the remaining avocado cubes, cilantro sprigs, snipped green onions and tortilla chips on the side. Enjoy this beautiful and healthful cancer fighting meal.
Servings: 4 – 537 calories per serving
Yucatan Guacamole Salad
Ingredients
- 1 pound precooked shrimp large dice
- 1 Tablespoon olive oil
- 1 Tablespoon balsamic vinegar
- Sea salt and pepper to taste
- 1/4 cup cilantro chopped
- 1 small red onion small dice
- 1 small jalapeno pepper seeded and minced
- 2 avocados halved, pit removed
- 1 tomato diced
- 3 Tablespoons capers drained
- 2 cloves minced garlic
- 1 lime juiced
- 6 cups small lettuce leaves
- 6 ounces tortilla chips
- 1 green onion green part snipped for garnish (optional)
Instructions
- Marinate the diced shrimp with olive oil, balsamic vinegar, salt and pepper while preparing the rest.
- Add the red onion, cilantro and jalapeno to the shrimp and toss.
- With a butter knife, score the avocado half horizontally and vertically and scoop the cubes out with a spoon, add to the bowl with the tomato, garlic and capers. Mix gently with lime juice and salt and pepper to taste. I save one half of an avocado to garnish the salad.
- Line the plates with lettuce leaves and scoop the Yucatan Guacamole into the center. Garnish with the remaining avocado cubes, cilantro sprigs, snipped green onions and tortilla chips on the side. Enjoy this beautiful and healthful cancer fighting meal.
- ENJOY THIS RECIPE FROM FreshFoodinaFlash.com
Nutrition
So delicious!